Get away from the daily hustle at Le Moulin Malin

Bienvenue, are you looking for something special to be far away from your daily life? Away from the daily hustle and bustle to enjoy the peace? Then Chambres d’Hôtes Le Moulin Malin near Saint-Anthème in Auvergne is the right place for you.

Le Moulin Malin is a modern 3 rooms chambre d’hôtes.  With us almost everything is possible and of course it is also perfectly alright to do nothing.  Spend the day exploring the region. Laze in our garden. And in the evening enjoy a delicious dinner with us. We can also recommend some restaurants nearby.

Every morning we serve a sumptuous breakfast and in the evening a surprisingly 4-course dinner at the table d’hôtes.  Of course we take your dietary requirements into account.

COVID-19 measures


Table d'hôtes

The culinary treat begins with a delicious breakfast of fresh bread and pastries. We bake this ourselves in our bread oven or we get it at the local bakers’. Finish the day in a relaxed manner and join our table d’hôtes in the evenig.

We serve a 4-course dinner including wine, beer or soft drinks for only €32,50

The culinary art of Berbera guarantees a surprising menu. Berbera works as much as possible with local ingredients or harvested from our own vegetable garden.

Are you a vegetarian or do you have an intolerance? We adapt our menu to your wishes and  surprise you with special dishes.

About us

After years of thought have we left in 2016 to the Auvergne to realize our dream, a bed and breakfast where Berbera could fulfill her dream, cooking for guests. She loves to cook and bought her first cookbook at the age of 12. Her collection now includes hundreds of cookbooks that she uses as a source of inspiration for our table d'hôtes.


Le Moulin Malin @Instagram

Genieten van de zonsondergang
Enjoying the sunset
Profiter du coucher de soleil

Auvergnat meeting of Italy, Japan and Spain

In our kitchen garden in the Auvergne we grow Japanese herbs like shiso and perilla.
So nice to combine these with ingredients available nearby.
Mozzarella and tomatoes in a vinaigrette os sesame oil, sherry vinegar and soy sauce. Finished off with a chiffonade of shiso and perilla leaves from the kitchen garden.

Rencontre d'Auvergnat avec l'Italie, le Japon et l'Espagne
Les aromatiques japonaises, shiso et perilla poussent dans notre potager Auvergnate. C'est interesant de les combiner avec les ingrédients disponible à proximité.
Mozzarella et tomates dans une vinaigrette d'huile de sésame, du vinaigre de xeres et de sauce soja. Le tout complété par une chiffonnade de feuille de shiso et perilla du potager.

Home smoked trout

Our smoker is currently working overtime. Our local fishmonger @fredericzanetto has such beautiful fish, you just want to work with it. This salad of home smoked trout with sweet and sour vegetables, mushrooms and a baharat spice cream is a winner.

Notre fumeur est ttès utilisé. Notre poissonnier local @fredericzanetto
a de beaux poissons. Tu veux juste commencer avec ça. Cette salade de truite fumée maison avec des légumes aigre-doux et une crème d'épices baharat restera sur notre carte.

@euroma_nl ée
A warm welcome to our new residents
Un accueil chaleureux pour nos nouveaux arrivants.
Summer on a plate

Homemade strawberry sherbet, strawberries marinated in homemade elderflower cordial, fresh elderflowers, roasted almonds, mascarpone and strawberry mint.

L'été dans une assiette

Sherbet aux fraises fait maison, fraises marinées dans un sirop de fleurs du sureau fait maison, fleurs du sureau, amandes grillée, menthe de fraises, mascarpone.

Korean bbq reversed seared flank steak

Our old bbq controller was broken. To be able to continue to serve our guests a beautiful grilled piece of meat, we ordered the @thermoworks Signals and Billows at @thermapennl. The first test was immediately succesful. Reversed seared flank steak, marinated in a Korean marinade. Served with homemade cucumber kimchi and a ginger spring onion sauce. Our guests loved it.

Elderflower mousse and cucumber granita

When you open the door, the delicious scent of elderflower welcomes you. I wanted to do something special with this gift from mother nature. Obviously I made a few liters of elderflower syrup but a recipe in , work in progress, by @reneredzepinoma triggered me to combine elderflower with cucumber. The result, an elderflower mousse with a granita of cucumber, pickled cucumber and pickled elderflowers and dill oil made with dill from the garden.
The granita is flavoured with home made apple balsamic. Thanks to @wateetons for putting me on the right track of making vinegar.

Brochettes de pastèque japonaises

La saison des pastèques est enfin arrivée. Mon fruit préféré de l'été.
En ce moment, il y a beacoup d'herbes japonaises dans le jardin et je voulais faire quelque chose de spécial.

Des brochettes de cubes de melon salés feits dans du beurre noisette. Combinés à une vinaigrette japonaise à base de sauce soja de Kikkoman, vinaigre de riz et d'huile de pépins de raisin de @huilerierichard, de poivrons shishito et de grains de sésame. Pour la finition, des feuilles de mitsuba hachés, de shiso et de wasabi du jardin,

Japanese watermelon skewers

Watermelon season is finally there! My summer favourite fruit, so versatile.
At the moment there are lots of Japanese herbs in the gardenand I wanted to make something special.
Skewers of salted watermelon fried in brown butter. I combined them with a Japanese dressing made with Kikkoman soja sauce, rice vinegar and grapeseed oil, chopped shishito peppers from @westlandpeppers and toasted sesame seeds. Finished with chopped mitsuba, shiso and wasabi leaves from the garden.

Saté babi with bumbu kacang pedis

Wow, the acar ketimun is great, the marinade is great and also works with pork but that sauce!!!! I'm in heaven. This is the first and certainly not the last recipe I made (with a twist😀 from , the latest book from @vanjavanderleeden and @remkokraaijeveld. Thank you @noskosbbq for drawing my attention to this book.